Description
A comforting and easy Crock Pot Italian Chicken Pasta recipe featuring tender chicken breasts cooked in a rich blend of marinara and Alfredo sauces, combined with perfectly cooked penne pasta and topped with melted mozzarella cheese. Ideal for a hassle-free dinner that serves a crowd.
Ingredients
Scale
Chicken and Sauces
- 3 boneless skinless chicken breasts
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 tsp Italian seasoning
- 1 (24-oz) jar spaghetti sauce
- 1 (15-oz) jar Alfredo sauce
Pasta and Cheese
- 12 oz penne pasta
- 2 cups shredded mozzarella cheese
Instructions
- Prepare and Cook Chicken: Place the chicken breasts in the slow cooker. Sprinkle evenly with garlic powder, onion powder, and Italian seasoning. Pour the entire jars of spaghetti sauce and Alfredo sauce over the chicken. Cover the slow cooker and cook on LOW heat for about 6 hours, or until the chicken is fully cooked and tender.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta well and set aside.
- Shred Chicken and Combine: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir in the cooked pasta thoroughly to coat with the sauce.
- Add Cheese and Melt: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture inside the slow cooker. Cover with the lid and cook on HIGH heat for 10-15 minutes or until the cheese has melted completely.
- Garnish and Serve: Optionally garnish with fresh basil leaves, red pepper flakes for a little heat, and a sprinkle of parmesan cheese before serving to add extra flavor and presentation appeal.
Notes
- For creamier sauce, stir the sauce mixture well before adding pasta.
- You can substitute penne with other pasta shapes like rotini or rigatoni.
- If you want a spicier dish, add crushed red pepper flakes earlier in the slow cooker step.
- Use low-sodium spaghetti sauce to reduce sodium content.
- Leftovers keep well in the refrigerator for up to 3 days.
